Sautéed Chicken Livers And Onions Recipes

CHICKEN LIVERS AND ONIONS, SAUTEED (LIDIA BASTIANICH)

Steps:

• FRYING THE ONIONS:.
• Put the raisins in a bowl with warm water to cover, so they plump up for a few minutes.
• Slice the onions in half and then crosswise into 1/4-inch thick half moons.:).
• Put 2 tablespoons of oil and 2 of butter in one of the skillets and set it over medium heat.
• As the butter melts, stir in the onions, sprinkle with 1/2 teaspoon salt, and drop in the bay leaves.
• Shake the pan and turn the onions as they heat and start to sizzle, then lower the heat slightly and cook the onions slowly as they gradually wilt and start to color, stirring and tossing them occasionally.
• After 15 minutes or so, when the onions are deep gold all over, raise the heat a bit, pour in the 2 tablespoons of vinegar and cook for a minute, stirring the onions in the vinegar as it steams and evaporates.
• Drain the raisins and gently squeeze out the excess liquid; scatter them in the skillet and toss together with the onions.
• Now lower the heat and continue cooking the onions until they're as dark and caramelized as you want them be.
• Turn off the heat and let the onions rest in the hot pan.
• CLEANING & FRYING THE LIVERS:.
• While the onions are cooking, clean the livers (I do this on paper towels): with a paring knife remove all the fat, veins and membranes and slice the livers into separate lobes.
• Rinse them well then pat dry with fresh paper towels.
• Sprinkle 1/4 teaspoon salt and grind pepper on all surfaces of the livers.
• Heat the remaining 2 tablespoons of olive oil and 2 of butter in the second skillet, over medium-high heat, until the butter is melted and foaming.
• Before the butter begins to color, lay the livers in the pan, without crowding them.
• With the heat high, cook the livers for 2 minutes or a bit more, until they're browned and crisped on the underside, then turn them over (in the order in which you put them in the pan).
• Cook about 2 minutes on the second side until they are nicely crisped all over and lift them-a couple at a time-with a spider or slotted spoon, let the oil drain off and place them in the first warm skillet, next to the onions.
• Don't overcook the livers: they should still be slightly pink inside when you move them.
• Taste a piece and season with more salt and pepper if you want.
• If you will be serving right away, heap the onions on top of the livers, then spoon onions and liver together onto warm serving plates.
• If serving is delayed, leave the onions and livers in separate parts of the pan so the livers don't get soggy.
• Smother the livers with onions when you serve with white fluffy rice with almonds or I prefer, broad noodles with parslied butter.
• Yum!

SAUTéED CHICKEN LIVERS AND ONIONS

Steps:

• Put the raisins in a bowl with warm water to cover, so they plump up for a few minutes.
• Slice the onions in half and then crosswise into 1/4-inch-thick half moons (see photo, page 28). Put 2 tablespoons of oil and 2 of butter in one of the skillets and set it over medium heat. As the butter melts, stir in the onions, sprinkle with 1/2 teaspoon salt, and drop in the bay leaves. Shake the pan and turn the onions as they heat and start to sizzle, then lower the heat slightly and cook the onions slowly as they gradually wilt and start to color, stirring and tossing them occasionally.
• After 15 minutes or so, when the onions are deep gold all over, raise the heat a bit, pour in the vinegar, and cook for a minute, stirring the onions in the vinegar as it steams and evaporates. Drain the raisins, and gently squeeze out the excess liquid; scatter them in the skillet and toss together with the onions. Now lower the heat, and continue cooking the onions until they're as dark and caramelized as you want them be. Turn off the heat, and let the onions rest in the hot pan.
• While the onions are cooking, clean the livers (I do this on paper towels): with a paring knife remove all the fat, veins, and membranes, and slice the livers into separate lobes. Rinse them well, then pat dry with fresh paper towels. Sprinkle 1/4 teaspoon salt and grind pepper on all surfaces of the livers.
• Heat the remaining 2 tablespoons of olive oil and 2 of butter in the second skillet, over medium-high heat, until the butter is melted and foaming. Before the butter begins to color, lay the livers in the pan, without crowding them. With the heat high, cook the livers for 2 minutes or a bit more, until they're browned and crisped on the underside, then turn them over (in the order in which you put them in the pan). Cook about 2 minutes on the second side, until they are nicely crisped all over, and lift them-a couple at a time-with a spider or slotted spoon; let the oil drain off, and place them in the first, warm skillet, next to the onions. Don't overcook the livers: they should still be slightly pink inside when you move them. Taste a piece and season with more salt and pepper if you want.
• If you will be serving right away, heap the onions on top of the livers, then spoon onions and liver together onto warm serving plates. If serving is delayed, leave the onions and livers in separate parts of the pan so the livers don't get soggy. Smother the livers with onions when you serve.
• Some piping-hot Basic Polenta (page 215), or grilled polenta (page 216).
• Poached Whole Zucchini with Lemon and Olive Oil (page 237).
• Skillet-Cooked Broccoli (page 277) or Skillet Cauliflower (page 268).

SAUTéED CHICKEN LIVERS WITH MUSHROOMS AND ONIONS ON SOFT POLENTA

Steps:

• Peel the onions and cut them in half. Slice thinly. Cut off any tough stems from the mushrooms and halve them if they are large.
• Film the bottom of your largest sauté pan with olive oil and heat over medium-high heat. Pat the livers dry with a paper towel and season generously with salt and pepper. When the oil is hot, add them to the pan and brown well on all sides. Transfer to a plate and drain the fat from the pan.
• Return the pan to the heat and add a couple tablespoons of olive oil. Add the mushrooms, garlic, and onions and sauté for a minute or two, until soft. Return the chicken livers to the pan and add the wine, swirling to combine. Allow the mixture to cook down until the vegetables are tender and the livers are heated through and glazed with the wine, 2 to 3 minutes. At the last minute, add the parsley and toss to combine.
• Puddle the polenta on 4 plates, making a depression in the center with the back of your spoon. Divide the chicken liver mixture among the plates, spooning it into the depression and drizzling with any juices.

SAUTEED CHICKEN LIVERS

Steps:

• Season livers with 3 Tablespoons of the flour and salt and pepper, to taste.
• Saute chicken livers in 2 Tablespoons butter, 5 minutes or until brown but still pink inside.
• Remove livers, and drain on paper towels, reserving drippings in skillet.
• Add other tablespoon butter, if necessary.
• Saute mushrooms, onions and celery in drippings until golden brown.
• Stir in flour(I guessed at the amount - use little by little) salt & pepper with broth.
• Add Sherry, parsley and wocesterhsire sauce; bring to a boil.
• Add more flour if necessary, but remember to mix it with some liquid first, so that there won't be any lumps.
• Reduce heat to a simmer and cook for 5 minutes, stirring often.
• Add chicken livers, simmer 3-5 additional minutes.
• Serve over fluffy white rice (sprinkled with bacon) or.
• Basmatti rice, sprinkled with chopped parsley (sprinkled with bacon) or.
• Buttered broad noodles with peas*.
• *Broad buttered noodles: boil noodles according to package instructions, drain and coat with butter, salt & pepper and combine with 1/4 cup frozen peas (defrosted).